My Bountiful harvest of Garlic and what to do with it....

You are most welcome Carolyn, I myself too learned alot about garlic from this short conversation. You do have a point here about old garlics and yes, the bulbs are already seperated into cloves when we buy them.

Sorry I couldn't imagine how large their garlic fields are and if you are thinking of getting a ton of it, maybe Jerry might want a bulb or two too!!!

You got a point too Mart, I just wish I could grow garlic here so I can experiment with them and maybe even try making black garlic.

 

Well KK, I think I must pass up buying the garlic in bulk. They are insisting on a minimum of, like, 12 tons (ridiculous, huh?). I will just grow a little more next year for Jerry and hope he still wants it.

 

I have had one smoked garlic. It was a large one. Unfortunately I didn't know what to do with it. I bought it at a very local outdoor farm market. The woman said her husband did it. It didn't look as smoked as the one on that site was.

Here is what I think about the old garlic. I don't care for onion although I will use sweet fresh ones. I can take freshly grown small and large ones out of the ground and they are good to me. If I save either large or small ones in a cool dry place, or not, as it ages, I really don't care for it. It seems to develop a more acid or bitter taste. Now garlic on the other hand, I just love...The older is gets, the better. I think it all depends on if you like it from the beginning or not.

I will say this, there is this fellow who makes all kinds of sausage. He uses very old garlic or ALLOT of it. We can't eat it. I have to use it in a tomato sauce to thin out the garlic out. Actually we gave it all away because I couldn't do the garlic taste anymore.

ALL, FOR WHAT IT'S WORTH....... :-D

 

Oh, Barb! That sounds like a bit too much. Maybe he tried to thin the garlic with sausage

 

All I know is that I don't buy his sausage anymore.